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Mocha and Chocolate-Covered Holiday Cookies have 5 ingredients (cookies, instant coffee, dark chocolate, semi-sweet chocolate & crushed candy canes), are quick to put together with only 3 steps, and make entertaining with holiday flair look easy!

Estimated reading time: 8 minutes

Mocha and Chocolate-Covered Holiday Cookies

Hi Everyone, I am going on the record here on Life’s Little Sweets that I started my Christmas decorating on December 2nd.

In recent years, I confess to being a “last-minute Larry” when it comes to Christmas and Holiday decoration but this year it feels not too early nor too late but right on time.

One thing in particular that makes me feel “in the groove” with the holidays are all the scrumptious treats to come.

In the last few years, I have purchased chocolate covered OREO cookies at specialty stores and enjoyed them so much.

They always taste decadent yet really they are an elaboration on the timeless classic OREO cookie.

I always thought, “What a great idea!” and that they would be SO easy to make and I now I have finally made my own and I am telling you – this will not be the last time!

Hmm, cookie jar stocking stuffers, anyone?

Hostess or teacher holiday gifts?

I have some ideas percolating…

In addition to the OREO cookies, I made Double Stuf OREO, Nutter Butter and Chips Ahoy!

Mocha and Chocolate-Covered Holiday Cookies.

I arranged them on a tray and on 2 cedar trivets that my hubby Eric handmade recently over a simple burlap runner to make a simple, holiday cookie tablescape vignette idea for entertaining.

The burlap fabric (18″ width), candy canes and chocolate morsels for the recipe, and cupcake liners I also picked up at Walmart.

Ingredients

• 12 ounce, (340 grams) dark chocolate
• 1 teaspoon instant coffee or espresso powder
• 12 ounces, (340 grams) semi-sweet chocolate
• 1 (5.6 oz.) box of Double Stuf OREO
• 1 (5.2 oz.) box of OREO cookies
• 1 (4.8 oz.) box of Nutter Butter
• 1 (6 oz.) box of Chips Ahoy!
• 6-12 (or more if needed) candy canes, crushed *I used 6 for this recipe

Kitchen Tools

• measuring spoons and cups
• mixing bowl(s)
• bowls for topping(s)
• meat tenderizer (for crushing the candy canes)
• baking spatula
• large fork or chocolate dipper
• cupcake liners (optional, for serving)

Web Story

It was easy to find the large “dump” bin containing the cookies and it was located in the main aisle in the grocery section at the Walmart that I went to.

I didn’t have to do any searching around which was convenient because let me tell you, it is getting hard to shop with a 19-month-old!

I purchased 4 boxes, including Chips Ahoy!, Nutter Butter, OREO, and Double Stuf OREO.

I was able to make 50, yes, 50 Mocha and Chocolate-Covered Holiday Cookies – if I went to a bakery or specialty store to purchase that amount of similar cookies that would be really quite expensive.

I was able to do several variety and flavor combinations and make them all look unique.

It was so much fun and really easy to make my own Mocha and Chocolate-Covered Holiday Cookies, I think I will be doing it again really soon 🙂  

Let’s have a toast to everything homemade!

“Mocha and Chocolate Covered Holiday Cookies” Tutorial

Step 1

Gather your ingredients.

Crush the candy canes; I used a hammer and a kitchen towel but I think the wax paper would be cleaner for next time.

Line 2 baking sheets with parchment or wax paper or silicone mats.

The sheets are not for baking but they allow for the cookies to be moved easily while the melted chocolate hardens (for example, you may want to put them in the refrigerator to expedite the hardening of the chocolate).

Step 2

For mocha or semi-sweet chocolate: Using a heavy-bottomed saucepan or double-boiler, melt the dark chocolate over low heat, stirring occasionally, when the chocolate, stir and mix the instant coffee powder *if you do not want a mocha, just omit the instant coffee.

Transfer to a glass bowl.

Recipe Notes

For a less messy option: You can also melt the chocolate in 30-second intervals in the microwave, stirring in between, and mix the instant coffee after it is melted – I tried both options, I loved the “idea” of relaxing while stirring chocolate over the stovetop but the microwave option gets points for timeliness and clean up!).

Step 3

This is the creative part!

Dip the cookies in chocolate halfway or completely using a large fork, tapping the side of the bowl to remove excess.

Sprinkle with crushed candy canes.

Allow the chocolate to harden.

You can try putting the sheets into the refrigerator to speed up the process.

I did this for my last sheet of semi-sweet covered cookies and 20 minutes in the refrigerator seemed to be a good amount of time.

Enjoy these treats yourself with milk or coffee, they are great for entertaining or gift giving!

If you make “Mocha and Chocolate Covered Holiday Cookies” and post a picture on social media, be sure to #lifeslittlesweets  and link back to the post, thank you in advance!

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• Basil Simple Syrup
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What are your favorite homemade decorated holiday cookies?

How would you customize this recipe for your tastes?

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Mocha and Chocolate Covered Holiday Cookies

Yield: 50 Cookies

Prep Time: 5 minutes

Cook Time: 1 minute

Total Time: 6 minutes

Mocha and Chocolate-Covered Holiday Cookies have 5 ingredients (cookies, instant coffee, dark chocolate, semi-sweet chocolate, and crushed candy canes), are quick to put together with only 3 steps, and make entertaining with holiday flair look easy!

Print

Ingredients

• 12 ounce, (340 grams) dark chocolate
• 1 teaspoon instant coffee or espresso powder
• 12 ounces, (340 grams) semi-sweet chocolate
• 1 (5.6 oz.) box of Double Stuf OREO
• 1 (5.2 oz.) box of OREO cookies
• 1 (4.8 oz.) box of Nutter Butter
• 1 (6 oz.) box of Chips Ahoy!
• 6-12 (or more if needed) candy canes, crushed *I used 6 for this recipe

Instructions

1. Gather your ingredients. Crush the candy canes; I used a hammer and a kitchen towel but I think the wax paper would be cleaner for next time. Line 2 baking sheets with parchment or wax paper or silicone mats. The sheets are not for baking but they allow for the cookies to be moved easily while the melted chocolate hardens (for example, you may want to put them in the refrigerator to expedite the hardening of the chocolate).
2. For mocha or semi-sweet chocolate: Using a heavy-bottomed saucepan or double-boiler, melt the dark chocolate over low heat, stirring occasionally, when the chocolate, stir and mix the instant coffee powder *if you do not want a mocha, just omit the instant coffee. Transfer to a glass bowl. (Note: For a less messy option: You can also melt the chocolate in 30-second intervals in the microwave, stirring in between, and mix the instant coffee after it is melted - I tried both options, I loved the "idea" of relaxing while stirring chocolate over the stovetop but the microwave option gets points for timeliness and clean up!).
3. This is the creative part! Dip the cookies in chocolate halfway or completely using a large fork, tapping the side of the bowl to remove excess. Sprinkle with crushed candy canes. Allow the chocolate to harden. You can try putting the sheets into the refrigerator to speed up the process. I did this for my last sheet of semi-sweet covered cookies and 20 minutes in the refrigerator seemed to be a good amount of time. Enjoy these treats yourself with milk or coffee, they are great for entertaining or gift giving!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad

• 
  Wilton Candy Melts Candy Decorating Set - 5-Piece Candy Dipping Tools Set - 3-prong Dipping fork, Cradling Spoon, Spear, Slotted Spoon and Drizzling Scoop
• 
  KitchenAid Gourmet Meat Tenderizer, One Size, Black 1
• 
  Wilton Easy Flex Silicone Spatula Set, Your Go-To Tools for Mixing, Folding, Scraping, Cooking and Serving., Blue, 3-Piece
• 
  Pyrex Smart Essentials 8-Piece Mixing Bowl Set
• 
  AmazonBasics Stainless Steel Wire Whisk Set - 3-Piece
• 
  Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
• 
  Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils

Nutrition Information:

Yield: 50 Serving Size: 1
Amount Per Serving: Calories: 32Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 12mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 0g

Please note that the Calculated Nutrition is an estimate at best.

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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